Abstract
Brettanomyces bruxellensis has been described as the principal spoilage yeast in the winemaking industry. To avoid its growth, wine is supplemented with SO2, which has been questioned due to its potential harm to health. For this reason, studies are being focused on searching for, ideally, natural new antifungals. On the other hand, it is known that in wine production there are a variety of microorganisms, such as yeasts and bacteria, that are possible biological controls. Thus, it has been described that some microorganisms produce antimicrobial peptides, which might control yeast and bacteria populations. Our laboratory has described the Candida intermedia LAMAP1790 strain as a natural producer of antimicrobial compounds against food spoilage microorganisms, as is B. bruxellensis, without affecting the growth of S. cerevisiae. We have demonstrated the proteinaceous nature of the antimicrobial compound and its low molecular mass (under 10 kDa). This is the first step to the possible use of C. intermedia as a selective bio-controller of the contaminant yeast in the winemaking industry.
Highlights
Phenol derivatives have been identified as one of the volatile components which provide a pleasant aroma to wine when produced in low concentration [1,2]
B. bruxellensis is the most important spoilage yeast in wine at a world level, due to the negative sensorial effect when it is present. It has been studied using different methodologies to eradicate its presence in wine, but the cost and efficiencies of these has meant that, in the wine industry, SO2 is still used as a microbial controller
The SO2 presence in wine can bring health problems; so, it is necessary to search for natural products that allow for the control of microbial growth, especially spoilage microorganisms
Summary
Phenol derivatives have been identified as one of the volatile components which provide a pleasant aroma to wine when produced in low concentration [1,2]. There are threshold values for these components; an increase of the concentration produces an off-flavor in wine. Some authors have established that concentrations over 620 μg/L of. 4-ethylphenol produced aromas related to “phenol”, “barn“, “horse sweat“, “leather“, “varnish“, among others [2,3], which causes important economic losses for the industry [4,5]. Concentrations under 400 μg/L, 4-ethylphenol contribute to the aromatic complexity of the product, providing notes of “spices“, “leather“, and “smoke“ which are valued by most wine consumers [2]
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